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The 1993 offers copious amounts of jammy cassis/cherry aromas and flavors intermixed with earth
tobacco and currant-scented nose
and in that respect
Anticipated maturity: Drink up
A major sleeper of the vintage
(NITRATE FREE) Guanciale (Cured Pork Jowl, Chilled) – 400–450 g 200-299 The 1993 offers copious amountsGuanciale is a type of cured meat made from pork jowls or cheeks. The pork jowls are typically salted and seasoned with black pepper, nutmeg, and other spices, then left to cure for several weeks. The resulting meat has a unique, rich and robust flavor, with a tender texture and high fat content. Guanciale is often used as a flavoring in dishes such as pasta all'amatriciana, spaghetti carbonara, and pasta alla Gricia. It has a stronger flavor than
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